Bagnun

This traditional anchovy soup hails from Liguria, more specifically from the Sestri Levante comune. The base of the soup is created with onions, garlic, and parsley that are sautéed in olive oil and then slowly simmered alongside tomatoes, basil, and a touch of white wine. Thoroughly cleaned anchovies are then submerged in the tomato base, and due to its tender consistency, the dish should never be stirred. Bagnun originated as a simple and frugal fishermen’s meal that was quickly prepared after a long day at sea. In the past, it was usually associated with the summer season, but nowadays it is enjoyed all year round, typically accompanied by rustic, country-style bread.